Broccoli & Cheddar Gratin - Cook's Illustrated

By lesliejanous

Broccoli and Cheddar Gratin
November 2007
Poorly made broccoli gratin is a gruesome merger of floury sauce and mealy broccoli sitting under a damp carpet of bread crumbs. Here is our take on how to do it right.

STEP-BY-STEP
Preparing Broccoli


1. Place the head of the broccoli upside down on the cutting board and use a large knife to trim off the florets very close to their heads. Cut the florets into 1-inch pieces.


2. Stand each stalk up on the cutting board and square it off with a large knife. This will remove the outer 1/8 inch from the stalk, which is quite tough. Now cut the stalk in half lengthwise.

Ingredients

• Serves 6. Published November 1, 2007.
• INGREDIENTS
• Bread Crumb Topping
• 2 slices white sandwich bread , each slice torn into quarters (about 2 1/2 ounces)
• 2 tablespoons unsalted butter , softened
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• Filling
• 1 tablespoon table salt plus an additional 1/4 teaspoon
• 2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
• 2 tablespoons unsalted butter
• 1 medium shallot , minced (about 2 tablespoons)
• 1 clove garlic , minced
• 1 tablespoon unbleached all-purpose flour
• 3/4 cup heavy cream
• 3/4 cup low-sodium chicken broth
• Pinch fresh ground nutmeg
• Pinch cayenne pepper
• 1/8 teaspoon ground black pepper
• 1 teaspoon minced fresh thyme leaves
• 4 ounces grated sharp cheddar cheese (about 1 cup)

Details

Servings 6

Preparation

Step 1

Serves 6. Published November 1, 2007.


INSTRUCTIONS
1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.

2. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.

3. Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.